Meatball Soup

Fixings

8 ounces ground meat hurl

1/4 container ground parmesan cheddar, in addition to additional for fixing

1/4 container slashed new parsley

1 huge egg, softly beaten

1 clove garlic, ground

Legitimate salt and naturally ground pepper

2 tablespoons additional virgin olive oil

2 carrots, diced

2 stalks celery, diced

1 quart low-sodium chicken soup

1 9 -ounce bundle refrigerated cheddar tortellini

4 containers inexactly stuffed infant spinach (around 3 ounces)

Bearings

Consolidate the hamburger, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium dish; blend with your hands until simply consolidated. Structure into 1-inch meatballs; put aside.

Heat the olive oil in a pot or Dutch broiler over medium-high hotness. Include the meatballs and cook, turning, until brilliant, 3 to 4 minutes; uproot to a plate. Add the carrots and celery to the pot; cook, mixing, until simply diminished, around 5 minutes. Include the juices and 3 containers water; heat to the point of boiling. Furnish a proportional payback to the pot alongside the staying 2 tablespoons parsley and 1/2 teaspoon salt. Stew until the meatballs are simply cooked through, around 2 minutes.

Include the tortellini and cook until they buoy to the top, around 4 minutes. Include the spinach and cook, blending, until shriveled, 1 moment. Season with salt and pepper. Top with more parmesan.

Every serving: Calories 474; Fat 23 g (Saturated 8 g); Cholesterol 147 mg; Sodium 1,065 mg; Carbohydrate 37 g; Fiber 4 g; Protein 27 g